• 2 tbl. olive oil
• 3 lbs. Beef sirloin roast, cut into approximately 1” pieces
• 1 large yellow onion, peeled, large diced
• 3 cloves garlic, minced
• 2 tbl. flour
• ½ bottle dry red wine
• 2 bay leaves
• 2 cups beef stock
• Salt & Pepper, to taste
• 3 tbl. butter
• 1 lb. egg noodles, cooked

① In a large skillet over medium-high heat, preheat oil. Add beef and brown on all sides.
② Remove beef tips from pan and set aside. Add onion to the pan (adding additional oil if needed). Brown slightly and soften.Add garlic and stir for 30 seconds to one minute to soften.
③ Add beef back to the pan, then the flour, stir to coat. Add red wine and bring to a simmer for 2-3 minutes to cook off some alcohol.Add bay leaves and stock, bring back to a simmer, cover and lower heat to medium-low.
④ Cook for 30-45 minutes or until beef is tender. Remove from heat, add butter and stir until melted and incorporated.
⑤ Serve over egg noodles (and with a little Pane Turano to sop up the delicious juices).